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This Honey BBQ Shrimp and Veggie Sheet Pan Dinner is perfect for busy nights. With a sweet and tangy marinade for the shrimp and a side of roasted veggies, this meal is delicious, quick, and easy to clean up!

Sheet Pan Honey Garlic Shrimp and Veggies

Table of Contents

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Ingredients

Marinade and Shrimp

¼ cup honey
⅓ cup Japanese BBQ sauce (or soy sauce)
½ tsp ground ginger
1 tbsp olive oil
Juice of ½ lemon
3 cloves garlic, minced
1 lb large shrimp, raw, peeled, deveined

Veggies

1 head broccoli florets
½ yellow onion, sliced
1 red pepper, sliced
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
1 clove garlic, minced
1 tbsp sesame seeds (for serving)

For Serving

3 cups cooked rice

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How to make Sheet Pan Honey Garlic Shrimp and Veggies

Make the Marinade and Prep Shrimp. In a mixing bowl, combine: honey, Japanese BBQ sauce, ginger, olive oil, lemon juice, garlic. Add 1 lb of raw, peeled, and deveined large shrimp to the marinade. Toss to coat well, cover, and let it chill in the fridge for 20 minutes (or up to a couple of hours). You can cook the veggies during this time.
Preheat the Oven. Set your oven to 400°F. Line a large baking sheet with parchment paper, spray with olive oil, and set aside.

Prepare the Veggies. In a large bowl, combine: broccoli florets, yellow onion, red pepper, olive oil, salt, pepper, garlic. Toss to coat the veggies, then spread them in an even layer on the baking sheet. Bake in the oven for 10 minutes.

Add Shrimp to the Pan and Finish Baking. After 10 minutes, remove the baking sheet from the oven. Push the veggies to one side and add the marinated shrimp in a single layer (use tongs to avoid adding excess marinade). Return to the oven and bake for another 10-12 minutes until the shrimp are cooked through, reaching an internal temperature of 145°F. The shrimp will be pink and opaque when ready.
Serve and Garnish. Spoon the shrimp and veggies over a bed of rice (about 1 cup cooked rice per serving). Sprinkle with sesame seeds for a final touch, and enjoy!